When we were in Udaipur we did the most amazing Indian Cooking class with a lovely lady called Shashi. We cooked so much tasty food and feasted on it all for lunch afterwards. I wanted to share one of the simple recipes we made that would make a lovely snack or starter or just an extra dish as part of a larger Indian meal at a dinner party.
Potato and Onion Pakora Recipe
1 Cup of Chickpea (gram) flour
1/2 tsp Red chilli powder
1/2 tsp Ground coriander
2 Small bunches fresh coriander
Pinch of fennel seeds
Pinch of Oregano seeds
1/2 tsp Salt
Pinch of Garam Masala
4 cloves of Garlic
1/2 thumb of ginger
4 cups of Sunflower Oil (for frying)
1/2 cup Water
2 Onions, peeled and sliced into rings about 1cm thick
2 Potatoes, peeled and sliced about 1 cm thick
Heat the oil for frying in a pan. Note that hot oil should not smoke. Stick the handle of a wooden spoon into the pot so that it touches the bottom. When the small bubbles start rising up the spoon to the surface, the il is ready for frying!
Peel and grind the garlic and ginger in a pestle and mortar. Grind well until it is combined.
Add the chickpea flour to a bowl and add the chilli powder, ground coriander, fennel seeds, oregano seeds, salt and garam masala.
Chop the fresh coriander and add to the bowl.
Slowly add your half cup of water to the bowl mixing with a spoon or your hand as you go. The final consistency should be fairly runny, like a watery paste.
Add your sliced potatoes and onions to the mixture and combine until they are completely covered. You could also add pieces of cauliflower, peppers or paneer.
Add the 2 tablespoons of hot oil from the frying pan to the mixture.
Take one slice each of potato and onion and drop them into the hot oil. After half a minute turn your pakora. Keep turning until both sides are brown and then remove from the pan. Taste and add any additional salt, chilli, spices as necessary.
Now repeat with the rest of the pakora until it is all cooked and serve with some mango and coriander chutneys.